Curried Coconut Fish

Coconut milk, basil leaves and fresh tomatoes are a light touch to a delicate white fish.  Curry spices, lightly applied raise the foundation of this dish above sea level.
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 sweet onion, sliced
1 yellow squash, cut into half moons

2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 Tbsp capers, drained
1-1/4 lb haddock fillet, or other white fish fillet, cut into 2-inch pieces
created red pepper flakes
1 can coconut milk (I used Trader Joe’s coconut cream)

1/2 tsp turmeric powder
1 tsp favorite curry powder

1 large fresh ripe tomato cored and diced
10-12 fresh basil leaves

Sauté the peppers, onions and squash in a dash of olive oil in a non-stick skillet for about 5 minutes. Salt and pepper lightly to taste.

Remove veggies to a bowl. Add a dash more olive oil and the garlic and ginger to the skillet and cook 2-3 minutes. Add the capers and gently slide in the fish fillets.

Season with red pepper flakes and cook for about 3-4 minutes. Add the coconut milk and bring to a gentle boil.

Add the veggies back into the skillet.

Season with the turmeric and curry powder.

Bring back to a gentle boil, and then reduce to a low simmer. Add the tomatoes to the skillet.

Fold in very gently. Cook about 5 more minutes, just enough to heat through. Don’t overcook as you want the fish and the tomatoes to retain their freshness.

Serve with rice and garnish with basil leaves.

Serves 4.